225 g (8 oz) onions
1 aubergine
350 g (12 oz) pumpkin
2 green peppers
675 g (1 1/2 lb) leg of lamb, boned
150 g (5 oz) long grain rice
3 tablespoons oil
750 ml (1 1/4 pint) boiling water
salt and freshly milled black pepper
1 tablespoon paprika
2 tomatoes
1 aubergine
350 g (12 oz) pumpkin
2 green peppers
675 g (1 1/2 lb) leg of lamb, boned
150 g (5 oz) long grain rice
3 tablespoons oil
750 ml (1 1/4 pint) boiling water
salt and freshly milled black pepper
1 tablespoon paprika
2 tomatoes
method
1. Cut the onions into rings. Wash, dry and dice the aubergine. Peel and dice the pumpkin. Halve the peppers, remove seeds and cores and cut the peppers into strips.
2. Wash and dry the lamb and cut it into fairly small cubes. Wash the rice in a sieve until the water runs clear and drain.
Heat the oil in a large, heavy-based saucepan and fry the onion, then add and seal the meat, stirring frequently.
3. Add the rice and vegetables and the boiling water, season with salt, pepper and the paprika, cover the pan and simmer over a low heat for 30 minutes.
4. Meanwhile, peel the tomatoes and cut into wedges. After 30 minutes, add the tomatoes to the stew and cook for a further 10 minutes.
2. Wash and dry the lamb and cut it into fairly small cubes. Wash the rice in a sieve until the water runs clear and drain.
Heat the oil in a large, heavy-based saucepan and fry the onion, then add and seal the meat, stirring frequently.
3. Add the rice and vegetables and the boiling water, season with salt, pepper and the paprika, cover the pan and simmer over a low heat for 30 minutes.
4. Meanwhile, peel the tomatoes and cut into wedges. After 30 minutes, add the tomatoes to the stew and cook for a further 10 minutes.
serving amount
serves 4
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